DIY Chorizo

OK, y’all, sit back and get ready for the very first COWGIRL CHEF video. It’s kinda rough around the edges, but we’re still working out the kinks and stuff. Let me know what you think in the comments, OK?

Cowgirl Chorizo

2 pounds ground pork
2 tablespoons chili powder
2 tablespoons Spanish paprika
1 teaspoon Mexican oregano
1 teaspoon garlic powder
½ teaspoon cinnamon
2 tablespoons red wine vinegar
2 teaspoons sea salt

1. Mix everything together in a big bowl with your hands — there’s no other way to do this properly.

2. Taste for seasonings by making a small patty and cooking it in the skillet.

3. Cook up the chorizo and freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.


If you have your butcher grind your pork, as him to include some fat, and to grind it coarsely for a nicer texture.